BeebRecipes.co.uk
Archive of BBC Food Recipes

Raspberry zabaglione

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
Dietary Vegetarian
From Saturday Kitchen

Method


  1. Reserve 12 raspberries for decoration and place the rest in a food processor with a good squeeze of lemon juice.

  2. Blitz to a puree, then push through a sieve to remove the seeds. Add icing sugar to taste, leaving the fruit slightly on the tart side, then set aside.

  3. Place the egg yolks and caster sugar in a large, heatproof bowl. Beat in the sherry and wine, using a balloon whisk.

  4. Place over a pan of simmering water and heat gently, whisking continuously until the mixture is very light but holds its shape. When it is the consistency of semi-melted ice cream, take it off the heat and continue to whisk over a bowl of iced water until cool - this prevents it from splitting.

  5. Fold the yoghurt into the mixture. Drizzle in the raspberry puree and gently swirl to create a ripple effect. Spoon into stemmed serving glasses, decorate with the reserved raspberries and serve with wafer thin biscuits, if you like.

Ingredients

  • 225g/8oz raspberries
  • ½ lemon, juice only
  • 2 tsp icing sugar
  • 4 egg yolks
  • 1 tbsp caster sugar
  • 2 tbsp medium dry sherry
  • 2 tbsp dry white wine
  • 4 tbsp low-fat Greek yoghurt

Shopping List

Raspberry zabaglione

Fruit and vegetables

Cooking ingredients

Drinks

Dairy, eggs and chilled

Other


This link may stop to work if/when the BBC removes the recipes
This site is under development - You can use it, but some things are not completed and may not be quite right!